Handbook of Meat Processing

Table 30.9.

HACCP

control chart for fresh sausages

Process steps

Preventive Action

CCP

/CP

Critical limits

Monitoring

Corrective actions

Verifi

cation

Procedure

Frequency

Reception of

raw materials (meat trimmings, casings, ingredients/additives)

Suppliers selected and

homologated and/or certifi

ed: agreed

specifi

cation

(maximum acceptable levels)

Visual check ( “ Best

Before ” dates)

Temperature of meat

( <

− 12 ° C)

CP - GHP/

GMP

Presence of certifi

cates

or stamp of homologation, legal limits

“ Best Before ” date Temperature of meat

( <

− 12 ° C)

Visual check of

certifi

cates (or

stamp of homologation) and “ Best Before ” date, check ingredients

Measurement of

meat temperature

100% 20% 20% of batch

Reject batch; Contact supplier Change supplier

Raw materials microbial

and chemical analysis according to planned sampling

Suppliers audits Calibration of

thermometers

Check temperature

against calibrated thermometer

Data record analysis

Storage of raw

materials

Temperature of frozen

room

Temperature and

relative humidity of refrigeration room

Effective stock rotation,

time of storage (fi

rst

in fi

rst out)

CP - GHP/

GMP

Frozen room temp.

( <

− 12 ° C);

Refrigeration room

temp. 2

± 2 ° C

RH = 85

± 5%;

“ Best before ” Date

Measurements of

frozen room temperature, refrigeration room temperature and relative humidity

Visual check of

labels to ensure stock rotation

On line 20%

Correction of

temperature and relative humidity

Segregation of meat

and evaluation of its hygiene and safety

Reject product at

end of shelf life

Calibration of

thermometer and hygrometer

Unfrozen pork

trimmings

Temperature and

relative humidity of refrigeration room

CP - GHP/

GMP

Refrigeration room

temp. 2

± 2 ° C

RH = 85

± 5%;

Measurements of

refrigeration room temperature and relative humidity

On line

Correction of

temperature and relative humidity

Segregation of meat

and evaluation of its hygiene and safety

Calibration of

thermometer and hygrometer

Casing desalting

Time of desalting GMP

CP - GHP/

GMP

Time of desalting

< 2 h

Measurement of

time

100%

Reject batch Training operators

Data record monitoring

analysis

538